Recipe: Double chocolate cookies (using only REAL ingredients)

Recipe: Double chocolate cookies (using only REAL ingredients)

Confession. I’m really not that much of a chocolate fan. Between that and my dislike for high heels and shopping I sometimes feel like a stranger in the “girls’ club.” But that’s okay. Despite my general “whatever” for chocolate, I love love LOVE these double chocolate cookies. Not only are they rich, soft, and so tasty… they are also made with only real ingredients like sprouted flour and coconut oil. These are definitely a treat you can feel good giving your kids.

And like any recipe that is my “go to,” these are also easy to make.

1. Mix ingredients.

Double Chocolate Cookies. These are so delicious and use only real ingredients!

2. Scoop dough onto baking sheets.

Double Chocolate Cookies. These are so delicious and use only real ingredients!

3. Flatten.

Double Chocolate Cookies. These are so delicious and use only real ingredients!

4. Bake.

Double Chocolate Cookies. These are so delicious and use only real ingredients!

5. Devour.

Ready to get your double chocolate cookies goodness on? Good!

 

 

Double Chocolate Cookies. These are so delicious and use only real ingredients!

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

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24 comments


    1. Post author
      robin

      Probably not without changing the recipe a lot. Coconut flour usually requires a lot of eggs to keep it “together.”

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  2. Nicole

    The recipe looked yummy! I followed the measurements exactly but my cookies turned out flatter than pancakes. As I was scooping them out onto the cookie sheets, I was thinking the batter looked a little thing. Please advise as they still tasted delicious but just not as pretty. Thanks!


    1. Post author
      robin

      Hmmm…. try putting the dough in the fridge for 15 – 20 minutes before baking. Was the coconut oil completely melted when you put it in? That could be it. Give the dough some time to thicken back up. then scoop, and then put in the oven. Hopefully that will help!

  3. Joanna

    My husband said to me yesterday: “I have a craving for double chocolate cookies.” I knew something must be done!

    I was so glad to find this recipe! They did turn out a bit flat, but delicious! I think I’ll try chilling the dough next time. Could be because my oil was semi-liquid? But thanks for the recipe! I used homemade sprouted flour and this recipe for homemade chocolate chips: http://ournourishingroots.com/simple-honey-sweetened-chocolate-and-gaps-chocolate-chips/


    1. Post author
      robin

      Probably the coconut oil. When I first made these it was cold so I didn’t have that problem. But now that’s it’s warmer I think chilling the dough for twenty minutes would be a good idea. Glad you liked them. :)

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  5. Andrea

    Hi Robin,
    thank you so much for posting this recipe! I could not find coconut oil *anywhere* in the shops so I had to resort on something more familiar to me, as in virgin olive oil. The cookies turned out to be still great and extra-yummy, but they tend to crumble a little bit too much. Any suggestions? If I also can’t find coconut oil in the future, should I use butter instead of olive oil? If so, how much should I use?

    Big hugs from Italy!


    1. Post author
      Robin Konie

      Great questions… not sure what will work best as I haven’t tried it. Maybe an olive oil/butter combo?

  6. Brittani

    What can you use instead of sour cream? vegan sour cream is super processed and expensive.. anything like applesauce or something?


    1. Post author
      Robin Konie

      I’m not sure what a great substitute would be, as I’ve never played with other ingredients… you could try applesauce. Might work.

  7. Carman

    Thanks for the recipe! I made them today with a blend of gluten free flours and apple sauce instead of sour cream (1 for 1) and I baked them for 15mins. They turn out to be brownies! And the best springy moist brownies I’ve ever had! What a surprise! Love them. I think it must be the flours I used and the fact that they’re more round than flat that they end up being brownies :)

  8. Amanda

    I just made these, and i chilled the dough first, and the cookies still flattened out and crumbled into a million pieces after they cooled! I wonder why?


    1. Post author
      Robin Konie

      Hmmmm… that’s odd. I haven’t had that issue and I’m trying to figure out what the issue might be. I’m sorry!

  9. Maria

    I’ve made these with coconut flour instead, not only because the taste but because coconut is antibacterial :D Soo yummy!

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